My life has been full and juicy like a pomegranate. I am blessed. But like anyone, the journey is filled with a lot of trials too. I am a three time cancer survivor, and I'm on a journey to get healthy - mind, body and spirit. Join me, the Pudgy Pomegranate, on my never-ending journey.

Wednesday, November 13, 2013

Lentil & Barley Soup (Vegan)

I used yellow, red and orange carrots, but any carrots will do.

Now that the weather's cooling a bit (okay, seriously, it's 88 degrees outside!), I like to start making soups for dinner (and to pack for lunch). This lentil soup is easy, filling, and totally inexpensive to make. It cooks up in an hour, and is delicious. Since I always have lentils in the cupboard, onions, carrots and celery in the fridge, it's my go-to soup when I can't think of what to cook.
This receipe makes about 5-6 good-sized servings

In a soup pot, add oil or water and saute and chopped onion, garlic, celery and sliced carrots until onions are translucent. Add lentils and barley, stir. Add water. Cover, and simmer for one hour. Add salt and pepper to taste. Cook until lentils and barley are soft *but not mushy - about an hour. Serve with lemon wedges.

NOTE: I have added diced tomatoes and I have also added vegetable bouillion...but I like it just as described above. It's not overly salty, the flavor of the onions, garlic, mushrooms is not overpowered by the broth.

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About Me

Welcome to my full life. I have this tendency to keep trying to reinvent myself, so there are always new projects and interests in the works. I have many passions - my jewelry business Pomegranate & Eye; art, cooking, writing, staying cancer-free, weight loss and vegetarianism. And I'm trying to balance all of that with family, my day job, my empty nest, and my spiritual life. Join me on my journey.